CORSAIR by scott conant Coming to Turnberry Isle Miami

This month, award-winning chef, restaurateur, author and TV personality Scott Conant opens CORSAIR by scott conant in Aventura’s Turnberry Isle Miami. The restaurant has undergone a full renovation – inside and out – and occupies the space of the former Cascata Grill overlooking the resort’s Miller Golf Course.

The new restaurant is the latest phase in Jeffrey Soffer’s and Turnberry Associates’ renovations to enrich guest experiences at the iconic resort destination and golf club tucked away on 300 tropical acres in Aventura, between Miami and Fort Lauderdale.

Inspired by Florida’s age of discovery and the state’s history of exploration, CORSAIR by scott conant will focus on a rustic, seasonal menu rooted in the farmhouse cooking of America and the Mediterranean. With each changing season, dishes will reflect the harvest of local farmers and purveyors as chefs showcase on center stage, the restaurant’s quality and simplicity of fresh ingredients.

The restaurant’s style and menu will intermingle through a sense of understated sophistication perhaps best described by the Italian expression, “sprezzatura,” which translates as an air of casual elegance.

At CORSAIR by scott conant, guests can enjoy an authentic and relaxing dining experience anchored by unmatched service and personalized hospitality in a lively setting.

Bon Appétit!

Rome Travel: A Really Good Lunch During a Day Trip to Tivoli

I’m always skeptical – almost scared – of restaurants smack in the middle of tourist areas, but a recent experience in Italy made me wonder whether I’ve been too cynical.

One of the great day trips from Rome is to the ancient town of Tivoli, where you can see the gorgeous house and gardens of the Villa d’Este and, a few minutes away, the remains of Hadrian’s Villa. If you want to eat in Tivoli, well, you are by definition in a tourist zone, which would too often be a reliable signal of mediocre food no matter how much or how little you were ready to pay. But thanks to the ministrations of the excellent tour guide Stuart Harvey (we were there as part of a group – how touristy can you get?), we had lunch at a restaurant whose name would have been enough to frighten us even if it hadn’t been a 90-second walk from the gate of the Villa: L’Angolino di Mirko. Mirko? That doesn’t sound very Roman to me….

But as it turned out, lunch was terrific. The menu was interesting and the cooking careful, elegant and flavorful, making use of excellent ingredients. For Jackie and me, the highlight was as good a bellyful of fresh porcini mushrooms we’ve ever encountered, first on lightly grilled bread with excellent olive oil and a little parsley; then tossed with homemade fettuccine.

Read the rest of the article and view pictures here…



BleauFish to Table

Located on Collins Avenue overlooking the Atlantic Ocean, the iconic Fontainebleau Miami Beach is owned and managed by renowned developer Turnberry Associates. Led by Jeffrey Soffer, the resort completed a $1 billion renaissance in November 2008, which focused, in part, on unique culinary experiences for guests.

One of those, the Fontainebleau’s novel seafood sourcing program, BleauFish Ocean to Table, was profiled in the October issue of Ocean Drive magazine. Writer Bill Kearney joined the resort’s executive chef Thomas Connell and Chee Ping Chang, senior sous chef at Fontainebleau restaurant Hakkasan, on a recent early morning expedition on Fontainebleau’s own fishing boat, the 44-foot BleauFish, helmed by Captain Michael Henry.

Amazingly, all the fish caught by Henry is immediately transported to Connell’s “water world” –six 300-gallon tanks located in the Fontainebleau basement. From there, the fish is prepared by chefs at the resort’s signature restaurants, including Hakkasan and Scarpetta, as well as the Fontainebleau’s other dining outlets. The result is hyperlocal seafood and fresh seafood cuisine.

“It’s really like a market for our chefs to come out here and shop and pick what they like and take to their restaurants and sell it,” Connell told Ocean Drive.

That day, Scarpetta chef de cuisine Marlon Rambaran sautéed a family-style whole yellowtail snapper for two with bay leaves, rosemary, fresh thyme and chives, along with a little sea salt and espelette pepper. On the plate, Rambaran adds lightly boiled asparagus, carrots and sea beans. From the ocean to the table on the same day.

Most Interesting DC Bakeries

DC is a foodie town.  DC residents may spend their days in the law firms, agencies, and on the Hill, but on the weekends, and at nights, they love some good food.  Baked goods have are always a priority for the DC breakfast/brunch/snack.  If looking for a good cookie/cupcake/macaroon/pie then give these a try:

Baked and Wired

While the tourists line up around the block for Georgetown Cupcake a few streets up, DC residents know that the best cupcakes and cup of coffee is at this alternative Georgetown coffeehouse/bakery.  The crowd is a mix of working pros, hipsters, and college students.  For a treat get yourself a cup of coffee and an UnPorked Elvis Cupcake (banana cake, peanut butter frosting, and optional candied bacon).

Dog Tag Bakery

This place isn’t even open yet (we’re going to have to wait till June) and it’s attracting a lot of buzz.  Started by Father Curry of Georgetown, and philanthropist Connie Milstein, this Georgetown Bakery serves as a platform for returning veterans, giving them a job to help with transitioning back from the military.  With such a great cause, close to the hearts of those in the nation’s capital, this bakery is one to keep an eye out for.  Also, the brownies are rumored to be excellent.

Golden Brown Delicious

For the donut fiend in all of us (let’s be honest, no one hates donuts).  Golden Brown Delicious (GBD) serves up some of the most interesting donuts in town including: The German Chocolate Cake, Maple Bourbon Bacon, and Lime Curd Filled.  The place also serves fried chicken, and even a sandwich that is fried chicken with donuts instead of bread.

Sticky Fingers

This Columbia Heights vegetarian restaurant and bakery has a wide range of sandwiches, snacks, salads, and of course baked goods.  Vegetarians go gaga, knowing that they can eat anything in the place.  Be sure to give their Sticky Buns and Mint Brownie a try.  If you feel like it, try both.

The Sweet Lobby

This DC institution gets its name from it’s location-Capitol Hill, just a few blocks from where Congress sits.  Advocating for the spread of sweets everywhere, this place makes some of the best macarons this side of Paris.  With interesting flavors like, Milk Chocolate, Lavender, Fig Balsamic, Lemon, and Umami, this place is doing a great job lobbying for baked goods everywhere.

Kosher Fried Chicken

For those unaware: Kosher keepers are forbidden from mixing meet and milk together.  That makes many fried chicken recipes (which call for buttermilk or other dairy ingredients) quite difficult.  Never fear, here are a few suggestions for how to make your fried chicken rise above its ‘missing’ ingredients.

Use Hummus-a Mediterranean classic.  Coat your chicken with this instead of an egg milk mixture before breading it.  It will make for a nice crispy texture and will act as a great and creative adhesive for your crumbs.  Eggs alone, also work even without the dairy.

Spices-the secret to any good food is the flavor.  With the right spice combination, the thought of something missing will never cross anyone’s mind.  Salt and pepper are your basics, but make sure to get something fresh in there, some herbs, some spice, and something with depth.

Fun Breadings-You can use breadcrumbs, and it will come out great, but why not add something a little crazier?  Try mashing pretzels and potato chips for a game-day feel to your next batch of chicken.

Oil Type-there’s a big difference between, peanut, olive, and canola.  Try them out and find which one is best for you and your chicken recipe.

Cooked to Perfection-Ensure that you keep an eye on your cooking times, because no matter what you put into your food, if you don’t cook it properly it’s just plain not going to work.  When frying your chicken, make certain you time it right, and all sides, get crispy.  Don’t over cook it or the chicken will get too dry.

Not convinced? Check out some other recipes for fried chicken from celebrity chefs like Paula Deen and Ina Garten.

10 Foods That If They Disappeared Life Would Not Be Worth Living:

Imagine a world without these foods.  It’s unfathomable isn’t it?


Burgers: Everyone deserves to have one, that’s why they invented veggie burgers.  Why take it away?

Cheese: Because it’s good on everything and by itself.

Chocolate: Just imagine Valentine’s Day without it.  Imagine coming home after a bad day without it—it’s just not the same.

Fried Chicken: Hear that sizzle, taste the goodness and the crispiness.  Let it all sink in.

Ice Cream: I don’t care if it’s zero degrees, I’m eating it and I will like it.

Pasta: Mark my words anarchy would ensue.

Pizza: Sauce, cheese, bread-yep it’s got to stay.

Potatoes: What would side-dishes be without them?  Nothing that’s what.

Salad: No wait, come back, really, think about how refreshing it is.  I knew you would be back.

Breakfast: All of the breakfast foods are essential to human survival.  It’s a fact.

Restaurant Reality TV – Three of the Best

Running a successful restaurant is notoriously difficult. Aside from the daily concerns that accompany any business, a restaurant must satisfy people’s culinary tastes as well as provide a suitable environment for entertainment . As such, it should come as no surprise that many restaurants (and their chefs) are unable to succeed in such a competitive business. However, the personal struggles combined with the inherent competitiveness of the industry is a perfect formula for reality television. Here is just a sample of the more popular restaurant-based reality TV shows.

Hell’s Kitchen
One of the most popular restaurant reality TV shows is the Fox-based “Hell’s Kitchen,” inspired by a British show of the same name. The show’s focus is undoubtedly the master chef and ultimate judge, Gordon Ramsey. Known for his harsh criticism and high standards, Ramsey chooses a winner from an initial pool of candidates.

The contestants are divided into teams and given a series of cooking challenges. Ultimately, the contest is reduced to two chefs, with Ramsey evaluating advice from his staff before he makes the final decision. Ramsey’s showmanship and difficult attitude combined with his professional expertise contribute to the show’s success.

Restaurant Impossible
The Food Network’s “Restaurant Impossible” offers a more positive spin on restaurant reality television. The focus of the show is Chef Robert Irvine’s attempt to save a failing restaurant in only two days with a budget of $10,000.

After an initial assessment of the restaurant’s problems, Irvine and crew undergo a major renovation, making changes in decor, staff and menu. In addition to these significant alterations, Irvine offers advice to owners and staff about how to improve their failing restaurant.

Top Chef
Bravo’s “Top Chef” is perhaps the show that most resembles the “classic” reality TV format, with the contestants directly competing with each other through a series of contests designed to pare the contestants down to two or three finalists. The competition includes different type of contests.

Initially, the contestants will engage in Quickfire challenges, which demand the chefs cook a specific dish that has very particular instructions or engage in a challenge related to cooking. As opposed to the rapid nature of Quickfire challenges, an Elimination Challenge requires more preparation as well as time. The chefs work individually or in groups. After the end of the Elimination Challenge, the participants move to the Judges’ Table, where they are given their final placement.

For Those of Us Without Butter

Growing up in a home with a lactose-intolerant sister, you learn how to start changing up your cooking style.  And if you were my mother you learned quickly.  The first thing to go from family dishes: butter.

It’s really not such a bad thing.  It’s no secret that butter may be tasty but is not exactly at the top of every cardiologists Must Eat list.  In fact many TV Chefs such as Bobby Flay, Alton Brown, and Paula Deen, are starting to transition to more healthful styles of cooking (see Paula Deen on Twitter).

Take if from a guy whose been cooking his own dinner for a while it’s okay, don’t be afraid to separate from your safety-net ingredients.

For starters, olive oil should start creeping it’s way into your recipes.  It works just the same and brings a really nice flavor.  Of course any oil in large amounts is not going to be good, but a little bit of olive oil is versatile and so tasty you may not even notice the butter absence.

Mediterranean food, one of the most flavorful cuisines on the planet, has been without butter for many years.  For a perfect chicken recipe take herbs and spices of your choosing (I recommend Za’atar, a Middle-Eastern spice-mix that’s full of good flavor) and putting it over chicken with a little olive oil.  Let that cook in the oven for about half an hour and you will have perfect chicken.

If it’s baking you are worried about, try using Canola Oil, or even Coconut Oil (but be careful with it because it too can be quite fattening).  They should fix your butter needs.  For a more out there but no less tasty option try mashed avocado, applesauce, or Greek yogurt.  All of those have great properties that can make your recipe really standout.

Phasing out butter can actually be a lot of fun because you can experiment.  Find your voice as a chef; find what flavors bring your palate to life.  You are going to see how spice and herbs are what make your savory dishes taste better, and how natural sweeteners balance the richness of your sweets.

If you don’t believe me try it.  If you do, try it.  Either way, you have nothing to lose and a lot to gain.

Where to Eat in Grand Cayman

When visiting Grand Cayman Island, there are several restaurants that residents and visitors might rank as the best. For me, there are three that top the list and are sure to excite your taste buds!

Kaibo is an upstairs restaurant in Grand Cayman that serves a mix of Caribbean and American food. The food is prepared to the nines by the chefs. While the menu is not extensive, it has all of the necessary items that you would need for a fabulous meal. For a citrus flavor, the calamari with lemon juice and garlic is a perfect appetizer. Their pasta is homemade and it is best served with their tasty mushroom sauce. If you want something that has a little more substance, then you should try the steak with Portobello. The meaty flavor from the mushroom pairs well with the steak. End your meal with a delicious chocolate mousse with a dollop of whipped cream on top. When the weather is nice, I love sitting in the patio area behind the restaurant.

Bread and Chocolate
If you like vegetarian dishes, Bread and Chocolate is the place for you. It is open for breakfast and lunch, but don’t let the time frame deter you from trying a delicious meal. Everything from the bread to the sauces are homemade. If you get to the restaurant at the right time, you can get something from the breakfast and the lunch menu. The seating is close together, but the crowds usually dwindle quickly as the food is served in a timely manner. The garlic sautéed greens are a great appetizer, and the fried plantain is one of their best entrees. The chocolate French toast bowl is a decadent breakfast item that is served with a wonderful syrup.

Sunshine Grill
What better way to experience the sand and sun of the islands than with a hamburger and tall drink in your hand? This is the ideal place for families with children. The food is decently priced and there is a wide selection. Try the fish tacos if you want a dish filled with authentic island flavors. The hamburgers are juicy and can be topped with almost anything. End your meal with an ice cream cone topped with a scoop of one of the numerous flavors of ice cream. The salted caramel is a popular choice and it is one of my favorites. Don’t forget to swing by the bar in the back area of the restaurant, their Mojitos are hard to beat!

Lighten up your holiday!

While it may be hard to believe, it is possible to indulge in your favorite holiday dishes without the fear of unnecessary weight gain. Whether it is Thanksgiving, Chanukah, Kwanza or Christmas, every family has their traditional holiday meals. With a little bit of planning, you can reward your taste buds without punishing your body.

As the host, follow these simple tips and your guests will not even notice the missing fat and calories in your delicious recipes:

The first step of your holiday party is meal planning:

  • Take advantage of fresh winter vegetables such as squash, sweet potatoes, green beans, Brussels sprouts and carrots. Consider making a big bowl of vegetable soup, a tasty platter of roasted vegetables or a whole-grain pasta dish loaded with veggies. One of my go-to winter dishes is a hearty roasted vegetable soup.
  • Don’t forget about the wide array of fresh fruits available during the winter season including apples, cranberries, pomegranates and pears. Add color to your salad or create a mouth-watering dessert by including any of these fruits! One of my favorite fruit infused salads combines pomegranates and gorgonzola cheese with a light champagne vinaigrette for a delicious appetizer.

Transform your classic holiday recipes into healthy ones with these simple substitutions:

  • Use two egg whites to replace one whole egg to lower the cholesterol.
  • Replace some of the oil, margarine or butter with applesauce in baked goods like muffins and quick breads to decrease the fat content.
  • Try low-fat versions of dairy products such as cheese, yogurt, and sour cream.

As the guest, enjoy your favorite dishes without overindulging:

  • Never arrive at a holiday party on an empty stomach! Be sure to eat a healthy snack made up of fruit, vegetables and hummus, or low-fat yogurt before you head to an event. As a result, you will not be as tempted to stuff yourself with appetizers as soon as you walk through the door.
  • Before you dig in, survey all of the food options. Fill up on healthy choices like salads, soups, lean meats, whole-grains and vegetables. Then, decide which less healthy dishes you absolutely want to enjoy and take a small portion of each (i.e. cheesy appetizers, steak, creamy mashed potatoes, apple pie, etc).
  • Socialize! Enjoy your conversations and eat slowly. If possible, try to sit far away from your favorite dishes so you are not as tempted to grab unnecessary second helpings.

The holiday season is my favorite time of the year. Food, family and friends—what could be better? While this season may be packed with celebrations and holiday cheer, remember that there is no need to pack on the pounds. Use these tips to start your New Year’s resolution before the ball drops!

Brittany Cines


This post was written by Brittany Cines, a dietetic intern at the National Institutes of Health (NIH). Following completion of her yearlong internship at NIH, she plans to sit for her certification examination to become a Registered Dietitian (RD). Brittany enjoys sharing her food and nutrition knowledge and was excited to contribute to the Professor Vegetable blog.